South Shore Growers Fresh Dill Dip

Yield: ~1 cup

Time: 10 minutes

Fresh, creamy, and packed with dill—simple to make and hard to stop eating.

Great alongside your Greek salad and souvlaki, or as a dip for just about anything.

Base

Optional: yogurt 1/2–1 cup, Greek-style works well mayonnaise 1/4–1/2 cup lactose-free sour cream

We prefer higher fat sour cream—14% or 18% (the good stuff). It’s richer, thicker, and carries flavour better. We’d rather use a bit less and enjoy it.

Lower fat versions work, but they tend to be thinner and more tangy and contain stabilizers.

Seasoning

fresh dill 1/4 cup, finely chopped lemon juice 1–2 tbsp lemon zest 1 tsp salt to taste onion powder pinch

Dill is the star here—don’t be shy.

Method

Add everything to a bowl.

Stir until well combined.

Add lemon gradually and stir gently—higher fat sour cream will stay smooth.

Taste and adjust—more lemon for brightness, more salt to bring it together.

Let sit for 10-20 minutes if you have time—this helps the flavours meld.

Notes

This gets better after sitting for a bit.
Keeps well in the fridge for a couple of days.

Options

Add garlic 1 clove, finely minced if you like a more classic, punchy flavour. You could also try onion finely diced or chives.
Want it thinner? Add a splash of water or more lemon juice.
Want it richer? Add a bit of mayonnaise.
Want it lighter? Lean more on yogurt.
Add feta 2–4 tbsp, very finely crumbled for a saltier, thicker dip—leans more toward a spread. Go lighter on the salt if you do.

How We Use It

With souvlaki or grilled chicken pork
With fresh vegetables, especially with a crudité platter
On roasted potatoes or anywhere you’d normally use sour cream
With grilled or BBQed mixed vegetables
Alongside your Tomato & Cucumber Salad
With chips (we like low-salt wavy ones)
Over rice or grain bowls
Mixed with chopped egg for a simple dill egg salad (something we’re planning on experimenting with this summer)